Mohd Sauid, S., Mahmun, R. '., & Sulaiman, K. B. (2018). Effect of pods storage and fermentation duration on proanthocyanidins content in Malaysian cocoa beans / Suhaila Mohd Sauid, Rabiatul 'Adawiyah Mahmun and Khairul Bariah Sulaiman. Universiti Teknologi MARA Shah Alam.
Cita Chicago Style (17a ed.)Mohd Sauid, Suhaila, Rabiatul 'Adawiyah Mahmun, y Khairul Bariah Sulaiman. Effect of Pods Storage and Fermentation Duration on Proanthocyanidins Content in Malaysian Cocoa Beans / Suhaila Mohd Sauid, Rabiatul 'Adawiyah Mahmun and Khairul Bariah Sulaiman. Universiti Teknologi MARA Shah Alam, 2018.
Cita MLA (9a ed.)Mohd Sauid, Suhaila, et al. Effect of Pods Storage and Fermentation Duration on Proanthocyanidins Content in Malaysian Cocoa Beans / Suhaila Mohd Sauid, Rabiatul 'Adawiyah Mahmun and Khairul Bariah Sulaiman. Universiti Teknologi MARA Shah Alam, 2018.